MYRTLE MEATBALLS

introduction

Myrtle meatballs are a very tasty dish, perfect as an appetiser or, in larger quantities, as a main course, too.

Myrtle is a typical Sardinian shrub and here gives the meatballs a unique flavour, recalling the scents of this proud and untamed land.

This dish is made even more unique by the use of apples both in the mixture and as a garnish.

Follow each step of this recipe if you want to prepare delicious myrtle meatballs.

PROCEDURE

STEP 1

To cook myrtle meatballs, first wash, peel and finely grate one apple, then place it in a bowl with the minced veal meat, one egg and the lemon zest. Season with salt and pepper and work the mixture with your hands to combine all the ingredients.

STEP 2

Use the mixture to create some meatballs around the size of a walnut, then coat them in flour and place them on a tray.

STEP 3

Wash the remaining two apples and, without peeling them, finely slice them.

STEP 4

Heat a saucepan with 40g of butter and, when this has melted, start cooking the meatballs, adding a little salt and pepper. Sauté them for a couple of minutes over a high heat, then douse with the white wine and cook for 12 minutes over a medium heat.

STEP 5

Melt the remaining butter in another pan and add the myrtle branches and apple slices. Season with salt, pepper and one spoonful of sugar. Let this cook over a medium heat so that the apple slices slowly caramelise, then add the apple cider vinegar. When this has evaporated, turn off the heat.